Baked French Toast with Strawberry-Rhubarb Sauce
Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.
The Quick Take & Nutrition Info
The Quick Take:
View Full Nutrition Information
Hide Full Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
8 hr 25 min
cup Gold Medal® all-purpose flour
cups fat-free (skim) milk
eggs or 1 1/2 cups fat-free egg product
slices (1 inch thick) French bread
cups medium whole strawberries
cups cut-up rhubarb (about 1 1/3 lb)
box (4-serving size) strawberry-flavored gelatin
Grease 15x10x1-inch pan with cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.
We calculated the nutrition of this recipe at the time it was created on
07/16/2012. NOTE: We do not include optional ingredients in our calculations.